Shitake Mushroom Soup

Ingredients:

• 6 whole dried medium shiitake mushrooms
• 6 cups warm water
• 4 medium-sized pieces wakame seaweed
• 1 medium onion, diced
• 3 medium cloves garlic, chopped
• 2 tbsp minced fresh ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 tbsp minced scallion greens for garnish
• sea salt and black pepper to taste

Directions:

1. Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
2. Heat 1 tbsp mushroom-seaweed water in medium-sized soup pot
3. Add onion and sauté over medium heat for about 5 minutes stirring frequently
4. Add garlic and ginger and continue to sauté for another minute.
5. When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard.
6. Add to soup pot along with soaking water, and 4 more cups of water.  Bring to a boil on high heat
7. Once it comes to a boil, reduce heat to medium and simmer uncovered for about 10 minutes.
8. Season with soy sauce, rice vinegar, salt, and pepper. Add minced scallion and serve

Cook time and prep time: 30 min

Serves: 4

Recipe courtesy of whfoods.org with adjustments made by me

Coconut Lentil Soup

Ingredients

• 1 cup yellow split peas
• 1 cup red split lentils
• 7 cups water
• 1 medium carrot, diced
• 2 tbsp fresh peeled minced ginger
• 2 tbsp curry powder
• 2 tsp coconut oil
• 8 green onions, thinly sliced
• 2 cloves garlic
• 1/3 cup tomato paste
• 1 can coconut milk
• sea salt to taste
• handful cilantro chopped

Directions

• Wash the split peas and lentils under warm water and rinse until the water is no longer murky
• Place them in a large stock pot and cover with water and bring to a boil
• Reduce heat to a simmer, add the carrot and 1 tbsp of ginger
• Cover and simmer for about 30 min or until the split peas or soft
• In a small skillet heat coconut oil on low heat, add the curry powder, and brown lightly, then add the green onions, and the remaining ginger
• Saute for 2 min stirring constantly, then add the tomato paste and saute for another 2 minutes
• Add this mixture to the simmering lentils, along with the coconut milk, and the sea salt
• Simmer uncovered for 20 min to thicken the soup.  Add water if you like it to be a thinner consistency
• Garnish with green onions and cilantro and serve

Serves: 6

Prep time and Cook time: 45 min

Recipe courtesy of www.101cookbooks.com with adjustments made by me!

 

 

 

Grilled Asian Salad

Ingredients

Dressing

• 1/4 cup orange juice
• 1 tsp sesame seed oil
• 2 tsp soy sauce
• 1 tsp orange zest
• 1/2 tsp hot sauce
• 1/4 tsp ground ginger
• Sea salt and pepper to taste

Salad

• 12 asparagus spears, julienned
• 1/4 red pepper, julienned
• 1/4 yellow pepper, julienned
• 1/4 zucchini, julienned
• 1/4 red onion, julienned
• 2 tbsp grape seed oil
• 45 g tofu, firm
• 4 English cucumbers, seeds removed, julienned
• Handful cilantro leaves
• 4 handfuls watercress

Directions

• Preheat barbecue or grill to high.
• For dressing: Place all ingredients in a bowl, whisk together, and adjust seasoning to taste. Set aside.
• For salad: Add asparagus, red pepper, yellow pepper, zucchini and red onion to medium-sized bowl.
• Add 1 tbsp grape seed oil, season with salt and pepper, and toss to coat.
• Place vegetables on grill and grill until vegetables begin to soften
• Cut tofu in half to make two flat pieces. Brush on all surfaces with remaining grape seed oil
• Grill tofu until crispy on all sides. Slice width-wise into 1/2-cm strips and add to grilled vegetables.
• Add dressing, cucumber and half of the cilantro, and gently toss together.
• Place equal amounts of watercress on four plates. Top with equal amounts of salad.
• Sprinkle with remaining cilantro leaves.

Serves 4

Juiced: The E-Book

In Honor of Fellow Chiropractor Jack Lalanne I decided to share this book

Someone who I admire put this awesome book together and I wanted to share it with our readers.

58 pages of solid information on juicers, juicing tips and recipes! Enjoy and share!

Juiced-Ebook

Eggplant Curry – Baingan Bharta

Ingredients

• 2 medium eggplants cut in half lengthwise (you can also use baby eggplants)
• 1 onion diced
• 1 large tomato diced
• 2 cloves garlic pressed
• 1/2 small green chili minced
• 1/2 tsp ground cumin
• 1/4 tsp red chili powder
• 1/2 tsp ground coriander seeds
• 1/2 tsp tumeric
• 1 inch of ginger minced
• 2 tsp grape seed oil
• 5 sprigs cilantro chopped
• sea salt to taste

Directions

• Grease baking sheet and place eggplants face up.  Bake in preheated oven at 375 F for 20-25 min until skin is slightly charred and inside is soft
• In an skillet, heat grape seed oil on low-medium heat and add onion. Cover and cook until onion is translucent
• Add garlic, saute another minute
• Add green chili, ginger, cumin, red chili powder, cumin and ground coriander, saute for 1 min
• Add diced tomato and saute covered until it is well cooked
• Add sea salt
• With a potato masher, mash this mixture well
• Once eggplant is finished roasting, allow it to cool.  Scoop out inside into a bowl and remove skins.  Mash the eggplant with the potato masher
• Add eggplant to the onion and tomato mixture in skillet
• Mix well and cook for another 2 min
• Garnish with cilantro

Fresh Tomato Mint Salsa

Ingredients

• 1 large ripe tomato diced finely
• 1 tbsp fresh mint chopped finely
• 1 tbsp fresh scallion chopped finely
• 1 tbsp fresh cilantro chopped finely
• 1 tsp fresh ginger minced
• 2 cloves garlic minced
• 2 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice
• sea salt and pepper to taste

Directions

• Mix all ingredients well in a medium sized bowl
• Serve with any mexican dish, or any vegetable side dish
• For those who eat seafood, you can serve this with fish as well

 

Asian Sauteed Cauliflower

Ingredients

• 1 medium head cauliflower, trimmed of green parts
• 5 tbsp vegetable broth
• 1/2 tsp grated fresh ginger
• 2 medium cloves garlic, pressed
• 2 tbsp rice vinegar, or fresh lemon juice
• 1 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp extra virgin olive oil
• sea salt and white pepper to taste
• 1/2 tbsp chopped fresh cilantro

Directions:

• Cut cauliflower florets into quarters
• Heat broth in large stainless steel skillet
• When broth begins to steam, add cauliflower and cover,  sauté for 5 minutes
• Whisk together rest of ingredients and toss with florets
• Marinate for about 5 minutes for more flavor
• Allowing the cauliflower to soak up the dressing for a few moments before serving makes it even better
• Garnish with chopped cilantro

Cook Time and Prep Time: 15 min

Serves: 4

Recipe courtesy of whfoods.org

Tempeh and Sweet Potato Curry

 

Ingredients

• 1 cup long-grain brown rice
• 2 cups water
• 1 (8-ounce) package tempeh
• 1 & 1/2 cups low-sodium vegetable broth
• 1 yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp freshly grated ginger
• 1 tbsp ground curry powder
• 2 tsp ground cumin
• 1/2 tsp tumeric
• 1/2 green jalapeno minced
• 1 (13.5-ounce) can light coconut milk
• 1 large sweet potato, peeled and cut into 1/2-inch chunks
• 1/2 pound green beans, trimmed at ends and cut into 1-inch pieces
• 1/4 cup chopped cilantro, chopped
• sea salt to taste

 

Method

• Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender \
• Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
• Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat
• Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally
• Stir in curry poweder, tumeric, cumin and minced jalapeno cook for 1 minute
• Add coconut milk, potatoes, tempeh and remaining 1 cup broth, bring to a boil.
• Reduce heat to medium low, cover and cook 10 minutes.
• Stir in green beans and return to a simmer, uncovered.
• Cook about 5 minutes longer or until potatoes and green beans are tender
• Stir in 3 tablespoons cilantro and salt.
• To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro

Serves 4- 6

Cook time and prep time:

Miso Salad Dressing

Ingredients

• 1/4 cup miso
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• 1/2 tsp minced fresh ginger
• water as needed (optional)

Directions

• Combine all ingredients using a blender or food processor. If mixing by hand, use a fork or whisk and beat until smooth.
• Add a bit of water, a teaspoon at a time for a thinner consistency

Cilantro Lime Dressing

Ingredients

• 1/2 small jalapeno pepper, seeded and chopped
• 1 clove garlic
• 1 teaspoon minced fresh ginger root
• 1/4 cup lime juice
• 1 tbsp honey
• 2 teaspoons balsamic vinegar
• sea salt to taste
• 1/4 cup packed cilantro leaves
• 1/4 cup extra-virgin olive oil

Directions

• Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped
• Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend
• Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing
• Season to taste with salt before serving
• Drizzle on mixed mesclun greens